Recipe – Brazilian Beef Stroganoff
This week was huge for Him Indoors. After 6 years of living in the UK he officially became a citizen on Wednesday. We had a little celebration at Bar Loco
afterwards which was marred by the food arriving late and some other issues. It wasn’t my first choice of venue, but I felt I had to ignore my wishes and chose somewhere he likes. Anyway, we’re off to Peace & Loaf
on Monday night to toast his ‘Bratish’ status properly with some delicious grub and booze.
After my disappointing Beef Stroganoff last Friday at The Clarence Villa
I promised Raf I would give the traditional Brazilian one a whirl. I contacted my sogra
(mother in law) to ask for her Estrogonofe
recipe. As an FYI we aren’t married but Brazilians are very family orientated, and I have been warmly welcomed by them even though I don’t speak the lingo.
There was a lot of debate about what creme de leite would be in England. Historically I used sour cream when making Stroganoff, but after consulting Google and discussing this with Raf we thought Creme Fraiche might be the best option.
Below is my tried and tested recipe, which got a big thumbs up from Him Indoors. I may never reach the lofty heights of his Mum’s home cooking, but I can try 🙂 I served ours with rice and asparagus, and I found something similar to the potato sticks they serve their version with in Tesco. As I’ve said many times before, Brazilian food doesn’t seem to be low fat! It is a simple recipe to follow with few ingredients and steps to follow, so would be perfect for an after work meal to quickly knock up.
* 500g of lean beef, cut into strips. I used Aberdeen Angus steaks.
* 2 tbsp of vegetable oil
* 1 clove of garlic, crushed
* 1 white onion, chopped
* 1 2/3 cups of Creme Fraiche
* 1/3 cup of Tomato Ketchup
* 2 tbsp American Mustard
* 1 tsp of Worcestershire Sauce
* A handful of chopped mushrooms
* Potato Chips, cooked rice and salad are serving suggestions.
* Season the meat strips with salt and pepper to taste. In a heavy based pan brown the meat in a tbsp of oil until it is well browned. Cook in batches to avoid overcrowding the pan, and keep the cooked meat warm until it is needed.
* In the same pan heat the remaining oil and then add the garlic and onions. Cook until they are translucent, but not fried. This may add a bitterness to the eventual sauce. Return the meat to the pan, then add the Creme Fraiche, ketchup, mustard and Worcestershire sauce, stir to mix and then add the mushrooms. Cook for 5 minutes to allow the flavours to mix and the mushrooms to cook.
* Serve immediately with the accompaniment of your choice.